• In a large stockpot, bring broth and water to a boil over high heat.
Add celery root, potatoes, celery, and rosemary to the broth-water
mixture. Simmer until the vegetables are tender, approximately
20 minutes. Remove from heat, and cool slightly.
• Using a blender and working in batches, purée the soup until smooth. Add the cream, truffle oil (if using), salt,
and white pepper, and whisk to combine.
• Garnish each serving with a slice of pancetta topped with Celery Root Slaw and microgreens, if desired.
*Microgreens are available at specialty-foods stores, some supermarkets, and many farmers’ markets.